The amount of Vegetables that contain 105 mg of Vitamin C (81 - 90)

• 

  11 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 9.5
• 

  7 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 15
• 

  8 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 13.1
• 

  8 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 13.1
• 

  1 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 105
• 

  7 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 15
• 

  19 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 5.5
• 

  5 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 21
• 

  33 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 3.2
• 

  59 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 1.8